Lemon Herb Chicken with Spinach Quinoa and Roasted Vegetables

An elegant dinner dish featuring tender lemon-herb marinated chicken, served on a bed of quinoa adorned with sautéed spinach and accompanied by a medley of roasted sweet potatoes, asparagus, and Brussels sprouts.

Total time: 30 min

Servings: 2

Calories: 520 per serving

Protein: 45g | Carbs: 55g | Fat: 20g

Ingredients

• 2 boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 1 lemon
• 1 teaspoon mixed dried herbs (such as thyme, rosemary, and oregano)
• Salt to taste
• 1/2 cup quinoa
• 1 cup water
• 2 cups fresh spinach
• 1/2 sweet potato, cubed
• 6 asparagus spears, trimmed
• 6 Brussels sprouts, halved
• 2 cloves garlic, minced
• 1 tablespoon balsamic vinegar
• 1/4 teaspoon black pepper
• 1 tablespoon olive oil
• 1 tablespoon liquid aminos
• 1 tablespoon lime juice

Instructions

1. Preheat the oven to 400°F (200°C).
2. In a bowl, combine the juice of one lemon, 1 tablespoon olive oil, mixed herbs, and a pinch of salt. Marinate the chicken breasts in the mixture and set aside.
3. Place the cubed sweet potato, halved Brussels sprouts, and trimmed asparagus on a baking sheet. Drizzle with olive oil, balsamic vinegar, salt, and pepper. Roast in the oven for 15-20 minutes.
4. Rinse quinoa under cold water. Combine quinoa and a cup of water in a saucepan. Bring to a boil, reduce heat, cover, and simmer for 15 minutes or until water is absorbed.
5. In a separate pan, heat 1 tablespoon olive oil over medium heat. Add minced garlic and sauté until fragrant. Stir in spinach and cook until wilted.
6. In a skillet over medium-high heat, sear the marinated chicken breasts until golden brown on each side and cooked through, about 6 minutes per side.
7. In a small bowl, combine liquid aminos and lime juice. Drizzle over the cooked chicken before serving.
8. Fluff the cooked quinoa with a fork and mix in sautéed spinach. Plate by placing spinach quinoa as a bed and top it with chicken breasts. Serve with roasted vegetables around.